Litcius/Paper detail

Effect of Carboxymethyl Chitosan-Locust Bean Gum Active Coatings Incorporated with Melissa officinalis L. Essential Oil Nanoemulsions on the Quality of Sea Bass (Lateolabrax japonicus) During Refrigerated Storage at 4 °C

Huijie Yu, Qi Yan, Zhijun Yang, Jun Mei, Jing Xie

2022Journal of Polymers and the Environment10 citationsDOI

Topics & Concepts

Sea bassFood scienceTrimethylamineEssential oilShelf lifeFlavorMelissa officinalisBass (fish)Food spoilageChemistryBiologyBotanyFisheryOrganic chemistryFish <Actinopterygii>GeneticsBacteriaMeat and Animal Product QualityNanocomposite Films for Food PackagingAnimal Nutrition and Physiology
Effect of Carboxymethyl Chitosan-Locust Bean Gum Active Coatings Incorporated with Melissa officinalis L. Essential Oil Nanoemulsions on the Quality of Sea Bass (Lateolabrax japonicus) During Refrigerated Storage at 4 °C | Litcius